Blanchard’S Corn Chowder

• 3 tablespoons unsalted butter
• 3 medium yellow onions, chopped
• 5 carrots cut into 1/4-inch slices
• 5 celery stalks, with leaves, cut into 1/4-inch slices
• 6 cups fresh corn kernels (about 10 large, or 15 small ears of corn)
• 3 cups vegetable stock
• 3/4 teaspoon salt (optional)
• 1/2 teaspoon pepper
• 2 large red peppers, seeded and cut into 1/2-inch pieces
• Fresh thyme for garnish

1. 1. Melt the butter in a large soup pot. When the butter is hot, add the onion, carrots, and celery, and cook just until tender, stirring frequently, 10 to 12 minutes. Add the corn, and cook 2 minutes more.
2. 2. Strain the soup and place the vegetables into a food processor. Puree the mixture until it is fairly smooth, and return the puree to the soup pot.
3. 3. Add the vegetable stock, salt and pepper, and bring to a boil. As soon as it boils, add the red peppers and simmer for 2 minutes. Serve hot. Garnish with fresh thyme.

unsalted butter, yellow onions, carrots, celery stalks, fresh corn kernels, vegetable stock, salt, pepper, red peppers, thyme

Taken from www.epicurious.com/recipes/member/views/blanchard-s-corn-chowder-1222025 (may not work)